From the Atelier to your Table
Opened in October 2011
The word “FAT” in FAT COW stands for luxury and is also a play on the word “Fatt” which in Mandarin dialect means prosperity. Spanning slightly over 3500 sq ft, the restaurant’s design takes a contemporary approach to the Japanese “Wabi-Sabi” concept – the art of finding beauty in things modest, simple and humble.
The luxurious Japanese restaurant serves a handpicked selection of the finest Wagyu from reputable farms around the world, through customized beef experiences; where guests can enjoy their choice of beef over a variety of Japanese preparation methods - Shabu-Shabu, Sukiyaki, Hobayaki or the ever-popular Sumibiyaki (Charcoal-grill).
All things beef
The luxurious Japanese restaurant serves a handpicked selection of the finest Wagyu from reputable farms around the world, through customized beef experiences; guests can enjoy their choice of beef over a variety of Japanese preparation methods - Shabu-Shabu, Sukiyaki, Hobayaki or the ever-popular Sumibiyaki (Charcoal-grill).
Fat Cow Specials
Here at Fat Cow, we pride ourselves on the range of spirits we stock. A few of these are extremely are, produced in limited amounts or are simply not available anymore.
We are also delighted to share Fat Cow’s Daiginjo label, crafted exclusively by Watanabe Sahei. It is brewed with the finest spring water from the snow-capped Nantai and Nyohu mountains, using Hyogo prefecture’s unparalleled Yamada Nishiki rice to produce a well-balanced sake with an aromatic note of pineapple, with underlying hints of banana, melon and peach on the nose